Asparagus Pasta Salad

My daily asparagus dose was inspired by the sugar snap peas at Fairway and the fresh ricotta ravioli at the farmers market. The cooking technique was inspired (again) at 101 cookbooks.

I made a lemon garlic vinaigrette to dress it.

Whisk together (with a fork)
1 large lemon, juice and zest
1 clove garlic, crushed and minced
1 T. dijon mustard
1 T. white wine vinegar
salt and pepper

Drizzle in while whisking, 2 T. olive oil (or a little more)

Add 2 (or 4) T. chopped fresh thyme


To a boiling pot of water add 6 oz fresh ravioli and cook for 3 minutes or so. When a couple of them float up, add 1 bunch asparagus, trimmed and sliced and 3/4 lb. sugar snap peas, cut into 1/2 slices. Cook for 1 - 2 minutes.

Drain and rinse with a little cold water (the stuff doesn't have to get cold, unless you want it to).



Stir together with the dressing, 1/4 C. shredded parmesan and a handful of pine nuts.

YUM!

I did the dressing in the bottom of the salad bowl and all the boiled stuff in one pot, so it's not a bad clean up.

Verdict: A
Credits: 101 Cookbooks, Ravioli Pasta Salad
Leftovers? Delicious, but hard to save.

Notes: I think I am going to do this again this week as a vegetable side, no pasta for our fellowship group.